Best Ever Pumpkin Muffins

16 Nov

I made these this morning, very skeptical that they would in fact be, the “best ever” pumpkin muffins. I was happy to find that they were literally THE BEST. Seriously so so good. I could have eaten the entire batch. Granted these are not healthy, but, they were incredibly moist, full of flavor, and looked beautiful. This one is definitely a keeper!

pumpkin muffins 2

 Makes 12 Muffins

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 cup sugar
  • ½ cup dark brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 1 (15-ounce) can pure pumpkin puree
  • ½ cup coconut oil (melted if necessary)
  • 1 teaspoon vanilla extract

 Directions:

  1. Preheat the oven to 375°F and prep a standard 12 cup muffin tin with cupcake liners.
  2. Combine flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Mix just until ingredients are incorporated.
  5. Evenly distribute the batter into each lined cup (an ice cream scoop works well). They will be nearly full.
  6. Bake muffins for 20-25  minutes or until a toothpick inserted into the center of a muffin comes out clean.

pumpkin muffins

Adapted from Lovely Little Kitchen

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